Lasagna Rolls

This recipe has been a mainstay in our family for years.  It's fancy enough for a crowd, but so simple to prepare.  Whether you enjoy meatless Monday or you just want a lighter meal, it is always a hit.  You can certainly add cooked ground beef or Italian sausage, but we love it with the spinach filling.  Bonus points if you have some homemade sauce leftover, but a jar of your favorite store-bought marinara will do just fine.  This was one of Little Devil's favorite meals when she still lived at home, and now she prepares it at her own home.   I have the sweetest co-worker who is a starving college student.  Sometimes I bring her leftovers.  I call her "Child" and she calls me "Second Mother." She just confirmed how good these were.  Round out the meal with a salad and some crusty garlic bread, and you'll have a meal everyone will love.

A quick and easy meal everyone will love!

The ingredients

Combine the ricotta, parmesan,
mozzarella, egg and drained spinach.

Spread this mixture carefully onto
cooked lasagna noodles.

Roll up.

Place seam side down in to a baking dish
and top with your favorite marinara sauce.

Bake until hot an bubbly.

Enjoy with a green salad and some crusty bread.

LASAGNA ROLLS

1 (16 ounce) box lasagna noodles
1 (15 ounce) carton Ricotta cheese
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 (10 ounce) package frozen spinach, thawed
1 large jar marinara sauce of your choice

Preheat oven to 400 degrees F.  Grease an oven-safe casserole dish and set aside.  Get a large pot of water boiling and cook the lasagna noodles until they are al dente (about 2 minutes under the recommended package cooking time.)  While the noodles are boiling, prepare the filling.  Squeeze as much liquid from the spinach as you can.  Combine the spinach with the ricotta, mozzarella, Parmesan and egg.  Season well with salt and pepper.  When the noodles have finished cooking, rinse with cold water.  I like to pat each one dry with a paper towel as I go.  On a clean surface, lay a noodle out flour and place a couple of tablespoons of filling onto the noodle.  Spread to cover from end to end.  (Do not get too thick because you want the noodle to roll up.)  Begin at one end and roll the noodle up.  Place in the prepared casserole dish seam side down.  Continue until you have used up remaining noodles and filling.  (You may have a few noodles left over.  I usually cook entire box to allow for extras because some noodles may tear or break.)  Pour the marinara sauce over the rolled noodles, making sure all of them are well-covered.  (This will help keep them soft while baking.)  Cover the dish with foil and bake for 30 minutes. 

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 30 minutes

NOTE- This recipe was originally published on 3/3/14 and revised on 2/27/26